Cheesy Beef Enchilada Tortellini Recipe
A hearty and comforting skillet dish combining savory ground beef, tender cheese tortellini, and zesty red enchilada sauce, topped with melted Mexican cheese and fresh herbs. This Cheesy Beef Enchilada Tortellini comes together quickly on the stovetop, perfect for an easy weeknight dinner that brings bold flavors and cheesy goodness to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American Fusion
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
Pantry and Dairy
- 1 15-ounce can red enchilada sauce
- 1 9-ounce package refrigerated cheese tortellini
- 1 cup shredded Mexican cheese blend (or cheddar)
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Garnish
- Fresh cilantro or parsley, chopped
Instructions
- Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add the finely diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook Beef: Add the ground beef to the skillet, breaking it up with a wooden spoon. Season with salt and pepper. Cook until browned and no longer pink, approximately 6-8 minutes. Drain any excess fat from the skillet.
- Add Enchilada Sauce: Pour the red enchilada sauce into the skillet with the beef mixture. Stir well to combine. Reduce the heat to low and let the sauce simmer gently while you prepare the tortellini.
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to the package instructions, usually around 3-5 minutes. Drain the tortellini thoroughly.
- Combine Tortellini and Beef Mixture: Add the cooked tortellini directly into the skillet with the beef and enchilada sauce. Gently stir to coat the pasta evenly with the sauce.
- Melt Cheese: Sprinkle the shredded Mexican cheese blend evenly over the top of the tortellini mixture. Cover the skillet with a lid and let it sit on low heat for 2-3 minutes, allowing the cheese to melt smoothly.
- Garnish and Serve: Remove the lid and sprinkle freshly chopped cilantro or parsley on top before serving for a fresh herbal finish.
Notes
- For extra spice, add a pinch of chili powder or diced jalapeños when cooking the beef.
- Substitute ground turkey or chicken for a leaner protein option.
- If refrigerated tortellini is unavailable, frozen tortellini can be used; just adjust cooking time accordingly.
- Mexican cheese blend can be replaced with shredded cheddar and Monterey Jack cheese mixed together.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
Keywords: enchilada, tortellini, ground beef, cheesy pasta, Mexican-inspired pasta, quick dinner, skillet meal
